Quick Links

Sara Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s happening inside what I’m cooking. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mperature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” ra Bradley Owner/chef, Freight House, Pad Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t replicate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” apcook-ok-- Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t repli- cate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” ap- cook- ok- ChefChef, Liholiho Y ur San Francisco “I love m Japanese can opener. It’s e can ’s virtually indestructible. nde- Germano Minin t “I can’t live without my old-style me potato peelereler perfect for making fine shavings of v making fine of hard cheeses lik for salads and past a Bradley Owner/chef, Freight House, Paducah, ara Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t repli- cate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” ap- cook- ok- Chef, Liholiho Y ur San Francisco “I love m Japanese can opener. It’s e can ’s virtually inde- structible. nde- Germano Minin t “I can’t live without my old-style me potato peelereler perfect for making fine shavings of v making fine of hard cheeses lik for salads and past o o scale whole ra Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t repli- cate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” ap- cook- ok- Chef, Liholiho Y ur San Francisco “I love m Japanese can opener. It’s e can ’s virtually inde- structible. nde- Germano Minin t “I can’t live without my old-style me potato peelereler perfect for making fine shavings of v making fine of hard cheeses lik for salads and past o scale whole or or v eses lik nd past a block o my de ra Bradley Owner/chef, Freight House, P Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t repli- cate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” ap- cook- ok- Chef, Liholiho Y ur San Francisco “I love m Japanese can opener. It’s e can ’s virtually inde- structible. nde- Germano Minin t “I can’t live without my old-style me potato peelereler perfect for making fine shavings of v making fine of hard cheeses lik for salads and past o scale whole or v eses lik nd past a block o my de scale scale whole ley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t repli- cate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” ap- cook- ok- Chef, Liholiho Y ur San Francisco “I love m Japanese can opener. It’s e can ’s virtually inde- structible. nde- Germano Minin t “I can’t live without my old-style me potato peelereler perfect for making fine shavings of v making fine of hard cheeses lik for salads and past o scale whole or v eses lik nd past a block o my de scale whole Executive Executive che Village Tav Ridgefield, Connecticut no he iho Y isco ner ra Bradley Owner/chef, Freight House, Paducah, Kentucky se f se, “It can be challenging to tellte what is going on inside f d as it cooks. That’s why I lo my cake tester; the me skewer tells me what’s hap- pening inside what I’m cook- ing. I rarely use it on cak almost exclusively on mea vegetables, and other sa items. It’s so sensitive tha when I pierce something I can tell how soft or firm it is, and when I remove it by touching the metal, I can feel its internal temp- lo e hap k mea a ha ng m it I mp- erature, too.” Melissa Harrison Chef/owner, Seasonal Montana, Ennis, Montana n a “My Vitamix emulsifies like no other, making the s e best sauces, vinaigrettes, aïoli, and purées. It will blend almost anything you put in it and makes great juices and soups. It’s great for making delicious milkshakes and blend smoothies, too.” Brian Murphy Executive chef, Nostrana, Portland, Oregon “I like big marble or granite mortars, stone-age technology that modern engineering has yet to replace. They are heavy enough to stay put through pounding, and the rough surface has the right toothiness to grind ingredients thoroughly. The food processor begs to take over pesto duty, but it can’t repli- cate the flavor or texture I can get with a mortar and pestle. And if there’s music playing in the kitchen, it’s hard not to pound along with the beat.” ap- cook- ok- Chef, Liholiho Y ur San Francisco “I love m Japanese can opener. It’s e can ’s virtually inde- structible. nde- Germano Minin t “I can’t live without my old-style me potato peelereler perfect for making fine shavings of v making fine of hard cheeses lik for salads and past o scale whole or v eses lik nd past a block o my de scale whole Executive che Village Tav Ridgefield, Connecticut no he iho Y isco ner “A “A good pocket knife is invaluable. Currently, I am loving my Kershaw Leek knife. From foraging and harvesting in the garden to the kitchen where I use it to shuck oysters and break down boxes, it just can’t be beat.” Photographs by Scott Phillips; food styling by Ronne Day Ph FINECOOKING.COM 79